Reviewer:

Reviewed: Feb. 16, 2011

I thought these were just okay...I made as directed- although I cooked just under the full two hours, and with a bit less wine. I don't like when other reviewers change a recipe and then negatively comment on its outcome, so I must say that the 3-star rating is not based on the amount of wine or the cooking time. It has to do with the onions- maybe I'm just a "mushroom purist," but I didn't care for the addition. I would make these again, but without the onion.

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Reviewer:

aeholland

Reviewed: Dec. 27, 2010

i used button mushrooms that were halved so that it would resemble the burgundy mushrooms my hubby and i are so fond of. It was excellent! thought it would be too strong for the kids, but my 9yr old went back for seconds. thumbs up from everyone- thanks so much!!

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Reviewer:

dpetlove

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: North Pole, Alaska, USA

Reviewed: Oct. 15, 2010

I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: May 24, 2010

a great standby. SO easy and SO delicious. A+++

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Reviewer:

tattooedlady

Reviewed: Dec. 27, 2009

Excellent. I doubled the recipe for 8 people and used 2 cups of wine and 2 cups of beef broth. Served as a side with prime rib. These were delicious the following day as a toppeing for leftover prime ribe sandwiches. Well worth the time & wine involved.

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Reviewer:

NA1SUS

Reviewed: Dec. 25, 2009

These were delicious. Very rich though so I would reccomend using them as a topping for steak, rather than a side dish. I made this with lamb chops in balsamic reduction (also from this site) and it turned out beautifully. Thanks.

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Reviewer:

Elizabeth

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

Reviewed: Dec. 23, 2009

I made these last year twice and both times it was great-EVERYONE loved it. I couldn't believe a whole bottle was good so I used more like 1/2 to 3/4 and it was great-I think a whole bottle would've beed fine. Oh-I used ground thyme the second time-much better.

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Reviewer:

luv2cook

Reviewed: Nov. 15, 2009

I made these tonight, but only cooked them for 30 minutes with about 1/4 cup of wine and 1/4 cup of broth. They were still awesome, but I don't really see the need for 2 hours and as much ingredient called for for a side dish. Loved the flavors though.

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7 users found this review helpful